SWEET POTATO TOFU & CHICKPEA CURRY
/My meat-loving family used to complain about eating vegetarian meals. Thankfully, this is one of the dishes that helped to change that! It’s quick and easy and full of flavour — not to mention veggies, fibre, healthy-fats, and plant-based protein. Give it a go and let me know what the meat-lovers in your family think!
I like to use my Instant Pot for homemade curry-in-a-hurry! However, this can also be made in the slow cooker or a large pot on the stove top. Simply increase the cooking time as needed to make the sweet potato tender.
Ingredients for 6 servings:
1 14-oz package organic extra-firm tofu, drained
1 Tbsp avocado oil
1 cup diced white onion
1 Tbsp curry powder
1 Tbsp grated fresh ginger
2 cloves garlic, minced
1 tsp chili powder (optional)
2 cups peeled and diced sweet potato
1 14-oz can chickpeas, rinsed and drained
1 28-oz can diced fire-roasted tomatoes with juice
1 cup canned coconut milk (full-fat or light)
1 tsp sea salt
optional for serving: chopped fresh cilantro, diced avocado, hemp hearts, sprouts or microgreens, and whole wheat couscous, brown rice, cauliflower rice, or konjac rice
Directions:
Place tofu between a clean tea towel or paper towel and press firmly to absorb the moisture. Dice into 1/2 inch chunks and set aside.
With instant pot on sauté setting, add oil and onion and sauté for 5 minutes. Add the tofu, curry powder, ginger, garlic, chili powder, and cook for another 2 minutes, stirring frequently.
Turn off the pot. Add sweet potato, chickpeas, tomatoes, coconut milk, and salt, and stir well to combine.
Secure lid and cook on high pressure for 15 minutes followed by a natural pressure release. Once pressure has been released, carefully open the lid, stir, and season to taste. Serve with your choice of garnish and couscous, brown rice, or grain-free “rice”.
Sweet Potato Tofu & Chickpea Curry can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.
